Chocolate Oatmeal Cake Recipe
If there’s one dessert guaranteed to make your friends and family swoon, it’s Chocolate Oatmeal Cake. This delightful treat brings together the tender texture of old-fashioned oats, the rich depth of cocoa, and a dreamy, creamy chocolate frosting. Each bite delivers a perfect combo of comforting nostalgia and pure chocolate indulgence, making it ideal for special occasions, potlucks, or any time you’re craving something extra special. Trust me, after one slice, you’ll find yourself dreaming about this cake all week!
Ingredients You’ll Need
Every ingredient in Chocolate Oatmeal Cake plays a starring role—nothing extra, nothing missing. These basics are the heartbeat of the cake’s moist crumb, fudgy flavor, and irresistible aroma. Here’s what you’ll need and why it matters:
- Old-Fashioned Rolled Oats: These soft oats add tender texture and keep the cake moist for days.
- Boiling Water: Hydrates and softens the oats, creating that melt-in-your-mouth crumb.
- Unsalted Butter: A base for both the cake and frosting, it provides creamy richness and unbeatable flavor.
- Granulated Sugar: Balances the cocoa’s bitterness and supplies a delicate sweetness.
- Light Brown Sugar: Deepens the flavor with a hint of caramel and extra moisture.
- Large Eggs: Bind everything together and lend structure to the cake.
- Vanilla Extract: Lifts all the other flavors and adds a lovely, subtle fragrance.
- All-Purpose Flour: Provides the backbone for the perfect, tender crumb.
- Unsweetened Cocoa Powder: Packs in the fudgy chocolate punch—use a high-quality kind for extra wow.
- Baking Soda: Helps the cake rise high and light.
- Baking Powder: Teams up with baking soda for the perfect fluffy texture.
- Salt: Just a bit wakes up all the flavors and balances the sweetness.
- Ground Cinnamon: Adds a secret, warming note that makes each bite sing.
- For the Frosting – Unsalted Butter: Makes the frosting velvety-smooth and rich.
- For the Frosting – Unsweetened Cocoa Powder: Doubles down on the chocolate factor.
- For the Frosting – Milk: Loosens the frosting to a perfectly spreadable consistency.
- For the Frosting – Powdered Sugar: Thickens and sweetens the frosting in one swoop.
- For the Frosting – Vanilla Extract: A final layer of flavor for a truly memorable frosting.
- For the Frosting – Pinch of Salt: Sharpens the sweetness and ties the whole cake together.
How to Make Chocolate Oatmeal Cake
Step 1: Prep the Pan and Oats
Preheat your oven to 350°F (175°C) and give a 9×13-inch baking pan a little TLC with some butter and flour. In a small bowl, combine the rolled oats and boiling water, and let them soak for 20 minutes. This gives the oats time to become ultra-soft, promising every slice of your Chocolate Oatmeal Cake is impossibly moist.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. This step builds the foundation for a light crumb and rich, caramel undertones.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each one is fully incorporated, then stir in the vanilla extract. This is when your kitchen really starts to fill with the scent of sweet anticipation.
Step 4: Combine with Oats
Stir in the softened oats—they’ll blend seamlessly with your butter and sugar mix, ensuring your Chocolate Oatmeal Cake develops its trademark texture.
Step 5: Mix Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Each addition here adds either lift, structure, flavor, or a hint of spice, setting the stage for the cake’s tender crumb and deep flavor.
Step 6: Bring It All Together
Gradually stir the dry mixture into the wet, just until combined. Be careful not to overmix—just enough to say hello is perfect. Pour the batter into your prepared pan and smooth the top out evenly.
Step 7: Bake
Bake for 30 to 35 minutes, or until a toothpick poked in the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan—this is key!
Step 8: Make the Frosting
While your cake cools, beat the softened butter until it’s light and creamy. Add cocoa powder, milk, powdered sugar, vanilla, and a pinch of salt, mixing first on low then ramping up to medium-high for the fluffiest, dreamiest frosting. Slather it generously over your fully cooled cake.
How to Serve Chocolate Oatmeal Cake
Garnishes
Take your Chocolate Oatmeal Cake from casual to celebration-worthy with a handful of chocolate chips, toasted nuts, or even a dusting of cocoa or powdered sugar. Fresh berries add a pop of color and a touch of tart brightness that pairs beautifully with the rich chocolate.
Side Dishes
A cold glass of milk is the classic match, but for something a little extra, try serving slices with a scoop of vanilla bean ice cream or a swirl of whipped cream. The creamy contrast takes the experience to a whole new level.
Creative Ways to Present
Use a cookie cutter to turn the cake into cute shapes for birthday parties or wrap individual squares in parchment as picnic-ready treats. For dinner parties, serve warm slices in bowls topped with a little ice cream and a drizzle of chocolate sauce—pure magic.
Make Ahead and Storage
Storing Leftovers
This cake stays soft and fresh for days. Store leftover Chocolate Oatmeal Cake covered at room temperature for up to four days, and the flavors only get deeper with time.
Freezing
Want to save some for later? Cut cooled, unfrosted or frosted slices and wrap tightly in plastic wrap and foil before freezing for up to two months. Thaw at room temperature when a craving strikes!
Reheating
If you love a warm slice, simply microwave individual portions for about 10–15 seconds for a just-baked taste and gooey frosting.
FAQs
Can I use quick oats instead of old-fashioned?
While old-fashioned rolled oats are ideal for their chewy texture, quick oats can work in a pinch—just know your cake might be slightly less hearty.
Is it possible to make this cake dairy-free?
Absolutely! Swap in your favorite non-dairy butter and plant milk for both the cake and frosting. The result is still irresistibly moist and chocolaty.
What’s the best cocoa powder to use?
Opt for a high-quality unsweetened cocoa powder for maximum chocolate flavor. Dutch-processed or natural both work, but Dutch-processed will give a smoother, richer taste.
How do I keep the cake extra moist?
Don’t overbake—check for doneness at the early end of the baking window. Also, make sure the oats are fully softened before adding, as they lock in so much moisture.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Stir up to 1/2 cup of chocolate chips, walnuts, or pecans into the batter, or sprinkle them over the frosting for added flavor and crunch.
Final Thoughts
If you haven’t tried Chocolate Oatmeal Cake yet, now’s your chance—trust me, it’s going to become a new favorite in your dessert line-up. Every slice is the perfect mix of cozy familiarity and chocolate bliss. Happy baking!
Print
Chocolate Oatmeal Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this Chocolate Oatmeal Cake. A delightful dessert that combines the heartiness of old-fashioned oats with the decadence of chocolate, creating a perfect treat for any occasion.
Ingredients
Cake:
- 1 cup old-fashioned rolled oats
- 1 1/2 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Prepare the oats: Combine oats and boiling water in a small bowl; let stand for 20 minutes.
- Mix the wet ingredients: In a large bowl, cream butter and sugars, then add eggs and vanilla. Stir in the softened oats.
- Combine the dry ingredients: In another bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon.
- Blend the batter: Gradually add dry ingredients to wet mixture and mix just until combined. Pour batter into pan.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean. Cool before frosting.
- Make the frosting: Beat butter, cocoa, milk, powdered sugar, vanilla, and salt until fluffy. Spread over cooled cake.
- Serve: Slice and enjoy!
Notes
- This cake stays moist for days! Store covered at room temperature for up to 4 days.
- For added texture, consider sprinkling chopped nuts or chocolate chips on top of the frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 47g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
